Barbecue Pork Meatballs are a favorite in our house, although my 5-year old will call me out if I make the sauce too spicy (seriously, how tomato sauce, brown sugar and mustard can be spicy is beyond me…but we all know how “testy” those young palates can be).

Staring at a pound of ground pork in the fridge the other day, I thought I’d try my hand at another version of those meatballs. Something with a completely different flavor. Like the way a “spaghetti and meatballs” meatball tastes, but without the spaghetti. And not at all like spaghetti and meatballs.

What?

So, with fresh basil, shredded mozzarella and an unfinished can of tomato paste in the fridge, the flavor direction came together nicely.

I used ground pork in these Baked Italian Meatballs because that’s what I happened to have already thawed in my fridge. You could also make these with ground beef or turkey, or even with meatloaf blend (pork/veal/beef). Whatever floats your boat!

Also, if you don’t have oats on hand, you can use Italian bread crumbs, panko or even stale bread ripped into tiny pieces.

AND, if you’re looking for a good party recipe, these (or the Barbecue Pork Meatballs) would be great baked in a mini muffin tin, and served via toothpicks. They’d probably only take about 20 minutes to cook at the mini size.

Are you sick of apple recipes? I mean, sick of seeing them from me? Because it’s only early October, and my apple cooking prowess is just starting to rear her ugly head.

Seems like every weekend there’s a bag of apples that need to be used; they’re on the verge of getting too soft to eat. So of course I need to think of something utterly scrumptious for which to use them.

Pie was last week, so this week I wanted something else. A recipe that’s new and leans towards comfort food.

Preheat the oven to 375°F. Toss the apples, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons cinnamon and nutmeg together in a medium bowl and set aside.

In a large mixing bowl, use a hand-held mixer to combine 1/2 stick softened butter, 1/2 cup granulated sugar and 1/2 cup brown sugar. Add the egg and vanilla and then continue mixing until it’s smooth and the egg has been fully combined.

Today’s post is by Rachel by @StyleCynics – she proposed writing about great finger foods for a homecoming party. I loved the idea! What are your favorite unsloppy party foods? — Liza___________________________

6 Yummy, No-Mess Edibles for a Fancy Dance Party

Homecoming is a huge deal at colleges, universities, and even some high schools across the United States. Nothing says welcome back better than a party all about dancing, dressing up, and of course delicious food! When it comes to celebrating in style, finger foods are typically the best option. Let’s face it, no one wants to balance a plate while wearing a tux, and no girls want to slurp spaghetti in a beautiful gown.

That’s why munchies for the masses are your best bet, bitable bits served with a napkin for mopping up. It’s all about taking some classic appetizer favorites and making them mini for grub stops between dances.

Here are my favorite elegant finger foods for a homecoming party:

1. Mini pizzas

I don’t know of a high school or college-aged student who doesn’t like pizza! That’s why the mini variety—made on mini crusts that are bitable at 2-inches across—offer the most elegant pizza delivery method. You don’t want sauce on your pageant dresses now do you? These are readily available in the frozen variety with different toppings—such as veggie, pepperoni, chicken barbecue, and even Hawaiian. Or, alternatively, you can make your own dough crusts and shape them into the school crest or mascot for a really yummy treat!

3. Sliders

Big messy burgers are out of the question at formal occasions. However, the mini slider version offers mini beef and chicken burgers (maybe even veggie) on bite-sized buns for easy eating without the mess. Just stick to the basic toppings of ketchup, mustard, and cheese to lessen the chances of stains.

4. Sandwich slivers

Choose a variety of breads topped with delectable deli meats as well as veggies, egg salad, and even tuna and salmon salad. Make them into large sandwiches and then cut them into 2-bite wedges for mobility. That way the kids can grab a quick egg salad between songs and fuel up for the next Lady Gaga number.

5. Sushi rolls

Now days most students like a little adventure when it comes to appetizers. Plus, appetizers are a way to try something new without totally committing to a whole meal. Serve sushi rolls—just the basic California, cucumber, and tofu rolls—without the raw fish for now. Serve alongside trays of vegetables and fruits with dipping sauces for a taste of the Far East.

6. Mini cupcakes

Everyone likes something sweet at a super sweet dance party so make up a few batches of vanilla, chocolate, and marble cupcakes with frosting in your school colors. Place them on a pick-able cupcake tree for easy tasting.

Bio: Rachel Barnard is a self-confessed shopaholic and contributing writer for Style Cynics, a fashion and celebrity gossip site that features the latest buzz and the hottest styles.

Stir the strawberries, sugar, lemon juice and zest together in a medium bowl. Cover the bowl and set it aside for 30 to 45 minutes, or until you can see that the strawberries have macerated.

Combine the cake mix, eggs, water, oil and strawberry yogurt in a large mixing bowl and beat the mixture on low for about 30 seconds, then increase the speed to medium-high and continue beating the batter for another 2 minutes.

Fold in the macerated strawberries and their juices until they’re just combined, but be careful not to over-stir.

Fill cupcake papers about 3/4 full with the strawberry batter and bake for 20-25 minutes, or until the tops are golden and bounce back when they’re lightly pressed.

Let the cupcakes cool completely before frosting them with the vanilla whipped cream. Sprinkle the tops with freshly diced strawberries, and then keep the cupcakes refrigerated until you’re ready to eat them.

For the Vanilla Whipped Cream Frosting:

Ingredients

2 pints whipping cream

1/4 cup granulated sugar

2 teaspoons pure vanilla extract

Chill a large glass or metal bowl and mixer beaters in the freezer for at least 15 minutes before you’re ready to make the frosting.

About Me

Hi, I'm Liza! I consider myself an everyday foodie and focus on local, organic, down-to-earth scratch cooking for my busy family of four. I believe others can relate to my life, and I love telling the story of how it IS possible to throw home-cooked, tasty meals together on a crazy weeknight!